Description
Indulge in this moist and visually stunning Cranberry Upside Down Bundt Cake, bursting with sweet-tart flavors that make it perfect for any celebration.
Ingredients
Scale
- 2 cups fresh cranberries
- 1/2 cup granulated sugar (for topping)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (for cake)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk
Instructions
- In a medium bowl, mix fresh cranberries with 1/2 cup of granulated sugar. Set aside for about 15 minutes to create syrup.
- Preheat your oven to 350°F (175°C). Grease a bundt pan and dust it with flour.
- In a large mixing bowl, cream together softened butter and 1 cup of granulated sugar until fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract until combined.
- In another bowl, whisk together all-purpose flour and baking powder.
- Gradually add the dry mixture to the creamed butter mixture, alternating with milk until smooth.
- Pour half of the batter into the prepared bundt pan. Evenly sprinkle the cranberry mixture over it, then top with the remaining batter.
- Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted comes out clean.
- Allow to cool slightly before inverting onto a plate to serve.
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flavor, consider mixing in a hint of orange zest or using alternative fruits like blueberries or chopped apples. Ensure your butter is softened but not melted for optimal texture.